Bak kut teh (peppery Teochew style)
Non-vegetarian
肉骨茶 · bak kut teh
Pork ribs simmered for hours in a clear, fiercely peppery garlic broth — the Singapore Teochew style of the 'meat bone tea' soup, eaten with rice and strong Chinese tea.
Bak kut teh (peppery Teochew style) is a Singaporean soup, ready in about 2 hours 15 minutes and made with pork spare ribs, garlic and white pepper. It serves 4 and is rated easy to cook.
- Prep
- 15 min
- Cook
- 2 h
- Total
- 2 h 15 min
- Serves
- 4
- Level
- Easy
- Calories
- 739
Method
Step 1
Blanch the ribs in boiling water for 5 minutes, drain and rinse well.
Step 2
Return the ribs to the cleaned pot with the fresh water, garlic (opens in a new tab) bulbs and crushed pepper (tied in a muslin bag if you like). Bring to a boil.
- 10 min
- high heat
Step 3
Lower the heat and simmer, partly covered and skimming occasionally, until the meat is tender and pulls from the bone.
- 105 min
- low heat
Food safety: Cook pork until the centre reaches at least 63 °C (71 °C for minced pork).
Step 4
Season with soy sauce (opens in a new tab), sugar (opens in a new tab) and salt and serve in bowls with rice and chillies in dark soy for dipping. Top up with more broth as you eat.
- 2 min
About this dish
- Origin
- Not attributed to one place · Origin disputedBoth Malaysia (Klang, herbal Hokkien style) and Singapore (clear peppery Teochew style) claim bak kut teh.Also popular in Singapore, Malaysia
- Dish
- Breakfast · Lunch · Dinner · Soups · Main courses
- Cooking method
- Simmered
- Taste
- peppery, garlicky, savoury
- Diet
- Dairy-free · No nut ingredients · Keto-style · Low-carb · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Beef-free · Keto-style · Low-carb · High-protein - Good for
- One-pot · Make-ahead
- Cook more with
- Pork spare ribs · Garlic · White pepper · Soy sauce · Sugar
Allergens
- Contains, can be adapted: Wheatfrom soy sauce
- Contains, can be adapted: Glutenfrom soy sauce
- Contains: Soyfrom soy sauce
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
739 kcal per serving
Calculated1 serving ≈ 909 g · recipe makes 4
Where the energy comes from
- Protein 22%
- Carbohydrate 5%
- Fat 72%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 739 kcal | 81 kcal |
| Protein | 40.9 g | 4.5 g |
| Carbohydrate | 9.9 g | 1.1 g |
| Net carbohydrate | 8.7 g | 1 g |
| Sugars | 1.3 g | 0.1 g |
| Added sugars | 1 g | 0.1 g |
| Fibre | 1.2 g | 0.1 g |
| Fat | 58.7 g | 6.5 g |
| Saturated fat | 18.9 g | 2.1 g |
| Trans fat | 0.6 g | 0.1 g |
| Cholesterol | 200 mg | 22 mg |
| Sodium | 1560 mg | 171 mg |
| Salt equivalent | 3.9 g | 0.4 g |
Vitamins & minerals per serving
- Potassium
- 724 mg
- Calcium
- 147 mg
- Iron
- 3.1 mg
- Magnesium
- 66 mg
- Vitamin A (RAE)
- 0 µg
- Vitamin C
- 7 mg
- Vitamin D
- 5.8 µg
- Vitamin B12
- 1 µg
- Folate (DFE)
- 2 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: long-grain white rice, fresh red chilli.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Toasting the crushed peppercorns in a dry pan for a minute makes the broth more aromatic.
Common mistakes
- Using pre-ground pepper only — it makes the broth gritty rather than clean and hot.
Serve with
- Serve with youtiao (Chinese crullers) to dip, braised tofu and a pot of oolong tea.
Storage
- Keeps 3 days in the fridge.
Reheating
- Bring back to a boil before serving.
Variations
- Klang herbal bak kut teh (Malaysia): Dark, herbal Hokkien version with dang gui, star anise and cinnamon.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Pork spare ribs, cut into single ribs1000 g
- Garlic, whole bulbs, unpeeled, lightly crushed2 piece · 80 g
- Long-grain white rice, cooked (optional)300 g
- Fresh red chilli, sliced, in dark soy sauce for dipping (optional)2 piece · 12 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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